2 tablespoons olive oil
1 pound fresh white mushrooms, sliced (about 5 cups)
1 cup chopped onion
1 teaspoon minced garlic
3/4 teaspoon dried thyme, crushed
2 (13 3/4-ounce) cans chicken broth
1 (14 1/2-ounce) can stewed tomatoes
1/4 cup dry white wine
2 (15-ounce) cans white beans, rinsed and drained, divided
Salt and pepper to taste


1. In a Dutch oven or large saucepan, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.
2. Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.
3. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot. Season with salt and pepper.
White beans may also be sold as cannellini beans. Serve this stew over rice or polenta.
Mushroom and White Bean S
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